Nicaragua Black Beans and Rice with Cabbage Salad THM-E
Course
Main Course
Cuisine
Mexican
Servings8
AuthorGlenda Groff
Ingredients
Black Beans:
1pounddry black beans
4cupsfat-free chicken broth
1/2cupdiced onions
1garlic clove
salt and pepper
Rice:
1 tablespoon oil
1/4cupdiced onions
1/4cupdiced peppers
1garlic clove
3cups brown rice
6 cupsfat-free chicken broth
salt and pepper
Cabbage Salad:
6cupsthinly sliced cabbage
1teaspoonsalt
1/2 cupwhite vinegar
2tablespoons THM Gentle Sweet
Instructions
For Beans: Crock-pot: Place beans, broth, onions, and garlic in a crockpot on high for 6-7 hours. When beans are soft, season with salt and pepper. Insta-pot: Combine beans, broth, onions, and garlic in Insta-pot. Pressure cook for 40 minutes. Release pressure and season with salt.
For Rice: Place oil in Insta-pot. Turn on saute. Add onions, peppers, garlic, and rice. Stir until rice is lightly toasted. Add broth. Stir well. Seal cooker with lid. Turn to cook for 14 minutes. Release pressure. Season with salt and pepper.
For Cabbage: Combine all ingredient together. Refrigerate until serving time.
To serve: layer 1/2 cup rice, 1/3 cup beans, and Cabbage salad on your plate. I add hot sauce and tomatoes to my serving. Sour Cream can be served with this meal for a THM-XO.